Cut 1 head of cauliflower into wing size pieces. Dip each piece into batter and tap excess batter back into bowl. Place onto parchment paper. Some oozing is bound to occur but if your batter is not adhering to the cauliflower it needs to be thicker. * Tip: Make sure the cauliflower is not wet. The batter will not adhere.

Bake in oven for 15-20 minutes. Until golden.

Melt 1/2 stick of butter or vegan butter and add 1/4 cup of hot sauce. Take cauliflower out of the oven and brush each piece with butter mixture. Place back in oven on the top rack and set the oven to broil. Let them broil another 5-10 minutes. * Tip: Once oven is on broil keep a close eye on them to prevent burning.

Heat cast iron skillet on medium high heat.
Add 2 tablespoons of oil
Turn heat down to medium
Add portabellas to pan. Cook until brown on both sides and most of the moisture has cooked out.
Slice and assemble sandwich.

Polenta w/ Black pepper Bacon, Crispy Asparagus & Poached Egg

Preheat oven to 350 F

Place black pepper bacon on sheet tray and place in oven for 12-15 minutes (depending on thickness) Remove when browned and crispy

Cut asparagus and toss with oil, salt and pepper. Place on a sheet tray and get it in the oven on the top wrack. Bake 7-10 minutes until crispy.

Polenta
2 cups of vegetable stock
2 cups of milk
1 teaspoon of salt
1 cup of fine ground polenta ( You can substitute any yellow cornmeal for this. Just remember the coarser the grind the longer it’s going to take on the stove)

Bring first three ingredients to a boil. Turn heat down a few clicks and add polenta. whisk continuously for 8-9 minutes. * your goal is to keep it from sticking to the bottom
*Optional: whisk in a tablespoon of butter at the end

Top the polenta with a poached or over easy egg, bacon pieces and crispy asparagus.